Awesome asparagus

Enjoy this month’s pick of the seasonal crop with an exclusive recipe from one of the region’s leading chefs

The new crop of British asparagus is available in stores and farm shops from now to mid-June and it could hardly be fresher as it will almost certainly have come from the Vale of Evesham – the home of English asparagus – just down the road. The area celebrates the crop with the British Asparagus Festival, a host of events for the whole family which is being held in the Vale right now until 21 June.

Try this tasty tart using the new crop devised by Nigel Brown, executive chef at The Moorings.

Spring Vegetable, Asparagus & Red Onion Tarte Fine

Ingredients:

3 sheets of filo pastry

1 tbsp chervil, chopped

1 tbsp parsley, chopped

60g crème fraiche

2 egg yolks

60g gruyere cheese

1 courgette

80g peas

80g broad beans

60g unsalted butter

8 spring onions

2/3 red onion

3 asparagus spears

Method:

Mix the chervil and parsley with the crème fraiche and egg yolks. Add half the grated Gruyere and season to taste. Thinly slice the courgette lengthways using a mandolin. Place the courgette ribbons in boiling water for 10 seconds, remove and immediately refresh in ice cold water. Dry well. Place the peas and broad beans in the boiling water for 2 to 3 minutes until just done, then remove and refresh. Dry well. Melt half the butter in a shallow pan over a low/medium heat. Add the spring onions, season and cook for 2 to 3 minutes, until just done. Once cool, add them to the egg mixture. Cut the red onion into wedges, and roast. Take a sheet of filo pastry, place it on a baking tray and brush one side with the remaining melted butter. Place another sheet on top, brush with butter, then add the last sheet and brush with butter. Cut the filo into 4 equal rectangles; place another baking tray on top to keep the filo flat and bake for about 15 minutes at 180c until golden and crispy. Cover the pastry with the spring onion and egg mixture. Add the sorrel and the spinach, and then season. Add the courgette, peas, roasted red onion and lastly the rocket. Sprinkle over the cheese and egg wash the border. Cook at 160c for 9 minutes Add three asparagus spears that have been blanched in salted water for 4 minutes and place them on top of the tart. Serve and enjoy!